Tim Kavermann, the legend behind Eat What You Kill came up with this special kind of magic.
A rich, cheesy, spiced twist on the traditional mac and cheese. A great way to make one cray tail go a long way – with bacon, crayfish, lemon, pasta, and loads of cheese, what’s not to like?
This recipe makes around 2-4 servings depending on whether you’re using it as a side, or the hero on the plate.
You will need:
- 400g Macaroni
- 1 Leek Chopped
- 4 Rashers Bacon
- Meat of 1 Crayfish Tail
- 1 Tbsp Butter
- 2 Tbsp Self-raising Flour
- 1.5 Cups Whole Milk
- 150g Grated Vintage Cheddar
- Zest of 1 Lemon
- 1 Tsp Cajun Spice
- 1/2 Tsp Ground Nutmeg
- Chopped Spring Onion
To make the dish:
- Get a pot of salted water boiling and cook your macaroni according to the package – set aside
- In a frying pan, cook your bacon until its crispy, then chop it up into small pieces
- In the same frying pan, add your leek to the bacon fat and cook until soft
- Add 1 tbsp of butter and melt/mix through
- Add 2 tbsp of flour, mix around and cook for a minute
- Add 1.5 cups whole milk and whisk to avoid clumps, the mixture will thicken
- Add 1 tsp cajun spice and 1/2 tsp nutmeg and lemon zest – mix through
- Add 150g grated cheese and mix until you have a smooth creamy sauce
- Fold through cooked macaroni and crayfish meat
- Season with S+P to taste
- Transfer mixture to oven-proof dish and top with bread crumbs
- Bake at 180c for 10-15mins – give it a quick grill at the end to brown the breadcrumbs
- Serve with chopped spring onion and a glass of 3sixty2 Marlborough Sauvignon - or a hoppy APA
A question I am most often asked is... 'Al, what wine will go best with this meal' and I think this particular recipe helps explain a very simple fats and acid principle. With meals that are creamy, cheesy.. little bit naughty, wines like Sauvignon Blanc work perfectly because the acids cut through this texture on the palate. Broadly speaking, wines with fresh and firm acids such as a Marlborough Sauvignon Blanc balance the fat content of a dish. This is why takeaway fish and chips is good with Sauvignon, or mussels in a white wine cream sauce.